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tion from a competent authority, stating conditions governing the 

 production of Mr. A's or Mr. B's milk to be satisfactory, will most 

 certainly inspire confidence and ought to induce a larger per capita 

 consumption. 



Fifially, the producer persotially and through organization should 

 endeavor to educate the public to a better appreciation of the food and 

 economic value of clean milk. 



Duties of the Consumer. 



The consumer ought to be willing to pay a fair price for milk pro- 

 duced under reasonable sanitary conditions. Milk with five percent, 

 fat is certainly worth more than that with three or four per cent., and 

 clean milk ought to command a premium over that produced under 

 dirty conditions. The average consumer has shut his eyes to these 

 differences. To him milk has been rather of a household necessity, 

 to be bought as cheaply as possible. As to the methods and care 

 used in its production, he has been lamentably ignorant. In all 

 probability he has never once inspected the source of his daily 

 supply. If his children become ill, he willingly employs physician 

 and nurse, but he is likely to begrudge the dairyman a little advance 

 in price that will encourage him to produce a safe and wholesome 

 food product for his entire family. He pays dollars to overcome the 

 illness, instead of dimes to remove the cause. 



Since 1897, the cost of producing milk has noticeably increased. 

 Thus the cost of grain has advanced 50 to nearly 100 per cent., 

 wages for farm labor have risen, and satisfactory help is difficult to 

 obtain. During this time the average price of milk in the towns and 

 smaller cities has remained nearly stationary, being six, and in 

 exceptional instances, seven cents a quart. Now the consumer 

 should not overlook the fact that // costs money to have clean barns, 

 clean cows, clean dairy utensils, and neat and attractive surround- 

 ings. It means extra labor, and a better class of farm help than is 

 ordinarily procurable. 



The records of the station herd since 1895 have shown that the 

 average food cost of a quart of 5 per cent, milk has been 2.5 cents; 

 while for the last two years the food cost of a quart of such milk has 



